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Sweetbreads With Raisins

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Ingredients
  Sweetbreads 2 Pound
  Bacon strip 4
  Parsley sprigs 2 , chopped
  Chervil sprig 2 , chopped
  Onions 2 , finely chopped
  Carrots 2 , sliced
  Pure grape juice 1⁄2 Cup (8 tbs)
  Bouillon 1⁄4 Cup (4 tbs)
  Sherry 2 Tablespoon
  Muscat raisins 1 Cup (16 tbs)
  Lemon 1⁄2 , juiced
Directions

Let sweetbreads soak in cold water overnight if possible, or at least six hours to extract clogged blood.
Slip off the fine membrane with your fingers and cut out the dark veins and thick membrane.
Place bacon on bottom of the clay baker.
Make a bed of parsley, chervil, onions, carrots.
Finish with sweetbread moistened with grape, lemon juices and sherry.
Season.
Close and bake.
Add Muscat raisins half hour before the end of baking time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Everyday

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